Rich, creamy, and citrusy—this salmon with lemon cream sauce is a restaurant-quality dish made in your own kitchen.

For the Salmon:

4 salmon fillets (about 6 oz each)

Salt and pepper, to taste

1 tablespoon olive oil

1 tablespoon butter

For the Lemon Cream Sauce:

2 tablespoons butter

3 garlic cloves, minced

1/2 cup chicken broth or dry white wine

3/4 cup heavy cream

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (optional, for garnish)

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Pat salmon dry and season both sides with salt and pepper.

Heat olive oil and butter in a skillet over medium-high heat.

Sear salmon skin-side down (if using skin-on) for 4–5 minutes per side, or until golden and cooked through. Remove and set aside.

In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Pour in broth or wine and simmer for 2–3 minutes to reduce slightly.

Lower heat and stir in heavy cream, lemon juice, and zest. Simmer for another 2–3 minutes until sauce thickens slightly. Season with salt and pepper.

Return salmon to the skillet and spoon sauce over the top. Simmer gently for 1–2 minutes.

Garnish with parsley and serve with rice, potatoes, or sautéed greens.

Use freshly squeezed lemon juice for best flavor.

For a lighter option, substitute half-and-half or Greek yogurt for heavy cream.

Sauce thickens as it cools—serve immediately for best texture.

Pair with roasted vegetables or mashed potatoes for a full meal.